For spice paste, process ingredients (except tamarind paste and oil) in a food processor until a fine paste forms, adding a little water if necessary. Add oil and spice paste to a frying pan over medium heat and stir-fry until fragrant (5-6 minutes). Add tamarind and stir frequently until paste is golden (3 minutes), then set aside to cool.
Process fish and prawns in a food processor until just blended, then transfer to a bowl and mix with coconut, lime leaves, palm sugar and spice paste. To test the flavour, fry a little mixture in oil until cooked through. Adjust seasoning to taste if required, then mould heaped tablespoons of mixture onto one end of lemongrass stalks.
Heat a char-grill pan over high heat. Grill satay, turning and brushing occasionally with brown sugar and oil mixture, until golden and cooked through (5-6 minutes each side). Serve hot.
Note Dark palm sugar is made from the coconut palm; in
Indonesia it's called gula Jawa. If lemongrass is unavailable, you
can use bamboo paddles or wooden chopsticks as skewers. Soak them
in water for 20 minutes then dry them before using. Candlenuts are
available from Asian grocers. Shrimp paste, known as terasi in
Indonesia, is available from Asian grocers. It requires roasting
before use: preheat oven to 200C, wrap shrimp paste in foil and
roast until fragrant (5 minutes).
This recipe is from the June 2011 issue of Australian Gourmet